Step 2: Making the meat sauce, part 1.

Prep work and browning the meat!

Roughly dice the onion, and mince as much garlic as you want. I used eight cloves.

Once this is done, throw the ground beef brick into a pan over medium heat and cook until browned. If a lot of fat seeps out, drain most of it. You need only a few tablespoons of fat to cook the onion and garlic in.

Once you've drained the extra fat, throw in the onions, garlic, some salt and pepper, and a good amount of crushed red pepper.

Stir this around for a few minutes over medium heat until the onions become soft. Then add in a few good pinches of oregano and a tablespoon or two of tomato paste. (I'm using the concentrated kind, so not as much.)

This is very similar to what my wife has been making for years with the exception of the ricotta cheese. I can't stand it but i she says it's just as awesome without it. As far as browning the meat, my wife used to make me do it for her because it's so aggravating. I did it once and on the second time I decided to simplify it a bit. If you get that old potato masher out, it does an awesome job of separating the meat into the little granules you need when making sauces. After it starts to cook just keep mashing it over and over and stirring at the same time. After watching me do this, she took the job back. Anyways, this is some good stuff and a good instructable.

It was so good I can't even! I've always wanted to make lasagna but up until 5 months ago I had never (in 22 years) had an oven! This was extremely easy to follow, and it was absolutely amazing. My boyfriend is a super picky eater and he LOVED this. I used Mild Turkey Sausage instead of ground beef and it was really good. I now know I need to buy a dutch oven, or just a bigger saucepan. I also need to invest on a cheese grater :)

I made this lasagna several times, the first time made it for my husband he is very picky... he loved it. The second time I made it for my sons birthday party for around 60 people it was a hit, the last bit of it was gone. And now I am making it to impress my sister in law who is visiting from Panama. And by the way I have none cooking experience and I burn everything. Thank you for the simple and detailed instructions and pictures .

I made this for my husband when he was sick (I NEVER cook ever... ) this recipe was so easy to follow (thank god) thank you for the pictures! I imagine it must be cheaper to make this in the USA, it cost me about 35$ for the ingredients here in canada. makes for an expensive meal, worth it though! thank you :)

If it's watery that is okay! Just add in everything else and let it simmer with the lid off for 15-20 minutes or until it's thick enough for you. You don't want to reduce it too much, though, the noodles will soak up a little more liquid while cooking in the oven. :)

That looks delicious! I'm going to have to dry it for my family. When you bake the lasagna, do you have to put a foil on top? I don't know why I feel like 40 minutes is a long time for baking at such a high temperature. I'm not a cooking expert, so I honestly don't know.

Nope, I never use foil. 40 minutes is pretty much just long enough to brown the cheese a little and give you some crispy ends of the noodles. There's so much moisture in the lasagna that it takes a while to get to that point. :D

Sorry, but no crushed red pepper, mozzarella, ricotta and origano, noodles, need to make lasagna. To make a Ragù for lasagna need some spoon of olive oil, 1/2 onion, lean ground beef, fresh pork sausage (made ​​up of: minced pork meat, salt and pepper. usually stuffed, remove the sausage, and you have to crumble as the ground beef) cans tomatoes, basil. if during cooking the tomatoes sauce s slightly acidic, can be corrected with a 1 / 4 teaspoon of baking soda .For basic lasagna need bechamel (besciamella) to make the alternating layers.Bye

I would assume that its not so much the ingredients that would be missing, but the cost to prepare the dish. While not universally true most cannot afford all of the ingredients. Where in the US beef might be $3 a pound, in china they would most likely be $6-8 per pound and for a family on a budget(many houses have 2-4 generations under the same roof) it just isn't feasible. its not that they're poor, just that there are more pertinent expenses to be considered typically

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